The few that I have done I've smoked at 250 for approx 3-3 1/2 hrs (depending on weight) until internal temp is 155 in the thickest part of the breast. Then I crank it up to approx 300-325 degrees to crisp up the skin (which usually takes about an hour). I then pull it at 165 and foil it for 20-30 minutes. However, if you pull it at this temp you will have a real juicy chicken, but if you don't like seeing 'red' juice you might pull it at 175 and then foil.
Hope this helps. Good luck and happy eating!